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Friday, November 13, 2009

Butterscotch Pudding

From the kitchen of One Perfect Bite...The day started well and it ended well. There were, however, some very low points between sunrise and sunset. I'll start with my morning effort, a milk chocolate cake, that stuck like mortar to the pan. By the time I was able to release it, it was so raggedy that I was embarrassed to share it with you. Then we'll move on to the deluge that greeted an outdoor healthcare rally that Bob and I had promised to attended. It was more successful than the cake but it ran longer than expected and I still did not have a recipe for you or a plan for our dinner. Bob came through for me. At his suggestion we, actually he, made Smoked Sausage Casserole for us and I made butterscotch pudding for you. Both recipes are favorites in our home and they are quick, easy and inexpensive to make. I've shared the casserole with you before, but this is the maiden voyage for the butterscotch pudding recipe. It was developed by David Lebovitz and it's not only simple, it's delicious. If you, or any who sit at your table, are a fan of butterscotch, I urge you to give this a try. It is, in a word, wonderful. Here's the recipe.

Directions:
1) Melt butter in a medium-sized saucepan. Add dark brown sugar and salt, then stir until sugar is well-moistened. Remove from heat.
2) In a small bowl, whisk together cornstarch with about 1/4 cup of milk until smooth (there should be no visible pills of cornstarch), then whisk in eggs.
3) Gradually pour remaining milk into melted brown sugar, whisking constantly, then whisk in cornstarch mixture as well.
4) Return pan to heat and bring mixture to a boil, whisking frequently. Once it begins to bubble, reduce heat to a low simmer and continue to cook for one minute, whisking non-stop, until pudding thickens to consistency of hot fudge sauce.
5) Remove from heat and stir in whiskey and vanilla.
6) Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving. Yield: 4 to 6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

I cannot tell you have long I have been looking for The Perfect butterscotch pudding. I think this is it. I cannot wait to try this. I'm going to make a quick stop at the local packy to pick up a nip of whiskey just to make this. I am THRILLED to find this recipe. Mary, you are just too too good!!!!

Hmmmmmmmm, a cake stuck to the pan? I tellya, if I had a dollar for every time that's happened to me, I'd be a millionaire. In a way tho, I'm happy to hear of your disastrous outcome on the cake.....butterscotch pudding!! Yum. But, I don't think I have any whiskey! Just Tequila. What could I use as a substitute? Any suggestions?!!!

Well if David wrote the recipe you know it has to be delicious. I have his ice cream book and also read his blog. I have not made homemade pudding in a few months now so I will give this a try. I had to laugh at your cake sticking to the pan. For some reason my baking seems to be a disaster when I really need my cakes to be the center of attention:) This week I made two train cakes for my GS birthday and honestly both cakes looked like train wrecks but since they were being served to 3 yr olds I served them anyway:)Joyce

Mary-Good morning! I have always loved puddings and cream pies! That is real comfort food to me. When I was younger, I did not care for butterscotch, but have developed a taste for it (as if I needed more :) Glad the day ended with a great meal. Have a good weekend!

I am sitting her thinking how that will taste have not tried it ever.And some days everything stick to the pan, for me to. I will have more the 30 persons here for dinner on Sunday and I will do the soup I did show a few days ago. And my husband will bake bread.

... "meats that are seasoned and oven ready" it is good that you can buy it ready at your place to, and yes it is more expensive but from time tom time I can find it not so expensive. It is better to do it your self but I am not so good at it to put good strong flavor to the meat but I know YOU can!!

I have those cooking days all the time,were nothing works out...:)I love the pudding recipe, I know can use that bootle of wiskey,thats been sitting just for ever.The colors of the dish of pudding and the blue cloth are very eye catching!

Hello Mary, your butterscotch pudding is looking and sounding good. I have made corn starch pudding for years. My kids were raised on it. A matter of cost, raising five children. I admit to never making butterscotch pudding though. It looks easy and what about the whiskey? It sounds good.

Thanks for your comment on my post. I thought you would be horrified. HA!

Couldn't find my usual go-to recipe for it, made yours. It was super easy, don't know why anyone would bother with a box. That said, it was a tad sweeter than I like (I know it's BUTTERSCOTCH) I'm the broken one in this dept, I think it's partly cause I have dental pain sensitivity. Anyhoo, I highly recommend this recipe. I am glad it had the salt to counter the sugar. I'm wondering if it would still come out with a little less sugar without my having to alter other things. I love that your recipe doesn't bother with all that straining and tempering etc. I also doubled recipe, worked fine. AND I even had to use 2 percent milk, still plenty thick. Thanks for sharing!

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